We believe that sustainably-produced local cereal grains (red fife wheat, dark northern rye, purple karma barley, and hulless oats) can be the basis of protein-rich breads and pastries, cereals, and brewed and distilled beverages are the rights of our citizens. Part of our curriculum goals and outreach to our young and adult students – is to suggest dishes and usage that reflect a wide range of food and cultural identity. It is on all of us to eat what our local farms can produce – in order to support equity, diversity, and inclusion.

We’ve just announced our 2024 class schedule so click on the “Sign Up” button or contact Charlene by email for information and to register. Thank you for your interest and support!